Melt sugar, coconut oil, cocoa powder and Nutella over a hot-water bath. Take off the heat and stir. Cover with clingfilm and place in a fridge for at least 3 hours.
In a blender whiz the banana coins and cream with the Nutella mixtue until creamy.
Divide between 4 glasses. Garnish with raspberries. Serve imediately.
GF – make sure the ingredient doesn’t contain traces of gluten!